This breakfast casserole combines savory sausage, fresh vegetables, and creamy cheese for a hearty and delicious start to your day.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and proper texture.
Cook the ground sausage in a large skillet over medium heat until browned and fully cooked. Drain any excess grease.
Breaking the sausage into small pieces while cooking helps it cook evenly.
In a mixing bowl, combine the shredded potatoes, diced bell pepper, chopped onion, and 1 cup of shredded cheese.
Mixing the ingredients thoroughly ensures even distribution of flavors.
Add the cooked sausage to the vegetable mixture and stir to combine.
Let the sausage cool slightly before mixing to avoid melting the cheese prematurely.
Transfer the mixture to a greased baking dish and spread it evenly.
Use a spatula to level the mixture for even baking.
In another bowl, whisk together the eggs, milk, salt, and black pepper. Pour this mixture over the ingredients in the baking dish.
Pour slowly to ensure the egg mixture seeps into all layers.
Cover the dish with foil and bake in the preheated oven for 40 minutes.
Covering with foil prevents the top from browning too quickly.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and the center is set.
Check doneness by inserting a knife into the center; it should come out clean.
While the casserole bakes, prepare the topping by combining the diced tomatoes and fresh basil in a small bowl.
Use ripe tomatoes for the best flavor.
Serve the casserole warm, topped with the tomato and basil mixture.
Let the casserole rest for a few minutes before serving to set the layers.
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